Poison of Choice

Many of us are trying to stay away from the plastic these days, and paper straws are one alternative that can be helpful. This cute kid and life hacker has some great tips on making edible straws, paper straws and even sustainable confetti for your party.

We have switched to stainless steel straws in our house and while it did require some getting used to at first with the metal clinking against your teeth, you adapt pretty quickly and learn how to avoid it. I love how cold the straws get when you drink cold liquids, too! And while it's not feasible for everyone, as many people with different abilities do need straws that bend and don't degrade quickly, those who can use reusable straws ought to give them a go.

How do you make your parties and drinking experiences more sustainable? Share your tips in the chat!

Now that it's 2020, celebrating a new decade as a reprise of the roaring twenties is all the rage. While that really doesn't bode well in some respects, it's fun to revisit the drinks of yesteryear and either make them as they were or try new twists on everything from the Old Fashioned to the Bee's Knees.

According to VinePar, cocktail trends for 2020 will include sustainability in addition to returning to classic flavors and motifs. New types of highballs are expected to be in fashion as well as types of brandies. Non-alcoholic drinks and local, regional alcohols will both be popular as well.

What do you think we'll see in 2020 as far as drink trends? What are you enjoying as your new signature drink of the decade?

When we hear the word herbaceous, we often assume it means that something will be savory and not sweet at all. I've been learning the opposite through exploring different indie perfume companies and now I've learned that herb-infused drinks can be pretty sweet, too!

Take a strawberry rosemary gin fizz, for example, or an orange and thyme cocktail, or any of these sweet yet herby drinks. What I love about them is that they bring each other's flavors out in a much more nuanced fashion than only-sweet or only-savory drinks might do.

What's your favorite herbaceous cocktail? Tell us in the chat!

The joke is that it's always five o'clock somewhere, and drinking with breakfast--or at least brunch--is in fashion, especially if it incorporates juice and is suddenly a breakfast drink. Mimosas, screwdrivers and bloody marys have never gone out of style, but now people are actually putting their booze IN their breakfast food.

Ever tried champagne in your pancakes? I ran across this recipe that makes it sound like a decadent treat, but I'm still not sure if I want to try it. Would you rather drink your bubbly at New Year's or eat it in flapjacks, after all? Both don't sound like a bad way to use the bottle, really!

Have you ever cooked with champagne or any other alcohol in your breakfast food before? If so, what did you make? Share it with us in the chat!